Korean Barbecue Rib Noodle Salad

Remove the green part of your 2 lemongrass stalks, so you're left with 6" pieces.  Slice them thinly then pound in a mortar and pestle.

 Place your ribs in a bowl, and lighly cover them with drops of fish sauce. Add crushed black peppercorn.  Spread the pounded lemongrass over the ribs. Add Korean Barbecue Sauce, mix and let marinade for 1 hour. Barbecue your ribs over medium heat.

Boil water and cook Bun Tuoi noodles for 5-6 minutes, strain them, then run hot water through the noodles, and set aside. 

Make Your Sauce: Mix sliced Thai chilli peppers, chopped garlic, 3 tablespoons water, lemon (we used 1/4 lemon, use more if preferred), and 3 tablespoons fish sauce. Sprinke a dash of sugar over it, depending on your preference.

Fry peanuts over medium heat until they start to brown, then turn gently until they look cooked.  Pound lightly in a mortar and pestle to crush and break the peanuts.

Prepare mixed salad greens and sliced carrots (we used a Pro Slice Peeler) on a plate. We added shredded green papaya also.  Serve as shown.  Each individual place a handful of noodles in a bowl, followed by salad, peanuts, and spoon over everything the sauce.  Top with sliced rib meat.  Enjoy!